Hot Shrimp Hors D'oeuvres

TeresaS's Note:

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 32

• 1 tablespoon butter
• ½ cup onion , chopped
• 2 tablespoons garlic , minced
• ¼ cup white wine
• 1 lb medium shrimp , devained, tail removed and cooked
• 1 cup milk
• 8 ounces cream cheese , cubed
• 2 cups swiss cheese , shredded
• 1 cup parmesan cheese , shredded
• 2 teaspoons dried oregano
• 1 -2 teaspoon red pepper flakes (optional)
• pepper
• ½ fresh lime

Directions:

1. Melt butter over medium heat in a large fry pan.
2. Add chopped onion and saute' till tender.
3. Add minced garlic and simmer till tender.
4. Stir in white wine.
5. Add shrimp and remove from heat.
6. In a sauce pan over medium heat, warm the milk.
7. Add cream cheese and whisk till melted.
8. Add Swiss cheese and whisk till melted.
9. Add Parmesan cheese and whisk till melted.
10. Add oregano, red pepper flakes and freshly grated pepper to taste.
11. Pour mixture into shrimp and mix well over medium heat.
12. Heat till bubbling.
13. Add lime juice and mix well.
14. Pour into serving dish and garnish with chopped chives.
15. Serve with toasted bread slices.

Reviews

[Mikekey]

Another winner, Teresa! Very easy (I bought already cooked medium shrimp) and very tasty. Served as suggested with bread, but I think this would be great on pasta! Made for tag game at kittencalskitchen.com

[Wyodocchef]

I fixed this appetizer using some frozen cooked shrimp left over from a reception. I chopped the shrimp as suggested by Nimz, but added a little more wine to juice up the shrimp-onion mixture. I also subbed shredded Italian 4-cheese for the swiss. We served it in a fondue-style chafing dish and it was a great hit at a recent "I Hate Winter" party. Tostitos scoops and Wheat Thins flat bread were a great way to serve it up. However, it would really do a number on my loctose-intolerant wife!

[~Nimz~]

This was an excellent appetizer and would be great at Holiday get togethers. I used raw medium shrimp that I cooked when I added the wine and they were done in just a couple of minutes. My Swiss cheese had gone bad so used monterey jack which worked well. I think next time I'll coarsely chop the shrimp. I'll also put this in the crock pot to keep it warm. Thanks Teresa for sharing this keeper. Made for PRMR :)